Potato Pan Rolls Recipe

Potato Pan Rolls Recipe photo by Taste of Home

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My family loves these rolls, which is why they're requested often. They don't take long to make because quick-rise yeast is used.

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Potato Pan Rolls Recipe

Prep: 15 min. + rising Bake: 20 min.

Yield: 16 Servings

15 20 35

Ingredients

4-1/2 to 5 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1-1/4 cups water
3 tablespoons butter
1/2 cup mashed potatoes (without added milk and butter)
Additional all-purpose flour

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8-in. or 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Sprinkle with additional flour. Bake at 400° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 16 rolls.

Nutritional Facts 1 roll equals 163 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 239 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Potato Pan Rolls in Country Extra November 2000, p51